Name:
Recipe name and category: Eggplant Stew Khoresht-e Badenjan, Entrée
No. of servings:
Preparation time:
Recipe ingredients and
directions:
2 kg (4 lb) Japanese
eggplant
500 g (1-1/2 lb) lamb shank
2 medium onions
1 tsp turmeric
3 tbsp tomato paste
3-4 medium tomatoes
60 g (2 oz) small unripe
grapes
juice of 1 lemon
salt and pepper
Peel the eggplants and cut
into half lengthwise. Spread them out,
sprinkle with salt and leave for half an hour.
Fry in a generous amount of oil until golden brown. Leave to drain.
Trim the meat of all fat,
cut the shank into 4 inch length, wash and leave to soak in fresh water for a
few minutes.
Slice the onions and fry
briskly in oil until golden brown. Add
the turmeric, salt and pepper, then the drained meat and stir-fry until well browned.
Stir in the tomato paste,
the skinned and finely chopped tomatoes, the sour grapes and lemon juice with
water to cover. Put on lid and simmer
gently for 30 minutes.
Add the drained eggplants
and a little more water, cover and simmer for a further 30 minutes or until the
meat is tender and the sauce well blended.
Serve in a warmed vegetables
dish, arranging the eggplant slices around the dish and heaping the meat and
tomato sauce up in the middle. Serve with
white rice.
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Recipe anecdote: